Start this season with a slice of grain-free, refined-sugar-free lemon drizzle cake.
Prep Time: 10 min.
Cook Time: 50 min.
Total Time: 1 hr.
- 1 3/4 cup Paleo flour blend
- 3/4 cup almond flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 cup Lakanto monk fruit sweetener
- 1 cup grass-fed butter or coconut oil, softened
- 3 lemons, zested
- 4 eggs
- 1/2 cup almond milk, unsweetened
- 2 teaspoons vanilla extract
- 1/2 cup freshly squeezed lemon juice, divided
- 1 cup powdered Swerve
Preheat the oven to 350F and line a baking loaf with parchment paper or lightly grease with coconut oil.
In a large bowl, add both flours, xanthan gum, baking soda, and monk fruit sweetener. Stir to combine.
Add the softened butter and lemon zest and beat using a hand mixer until crumbly.
In a separate bowl, add eggs, almond milk, vanilla extract, and 1/4 cup lemon juice. Whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine.
Add the batter to the loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Meanwhile, make the drizzle by mixing Swerve with 1/4 cup lemon juice. Stir until smooth.
When the cake has cooled, drizzle on icing. Slice and serve.